spice cookies with ginger, cardamom and rose water

Name: Spice Cookies With Ginger, Cardamom and Rose Water
Prep time: 20 min
Cook time: 15 min
Cuisine: Moroccan
Ingredients: 2 cup(s) all-purpose flour; 2 1/4 teaspoon(s) ground ginger; 2 teaspoon(s) baking soda; 3/4 teaspoon(s) ground cardamom; 3/4 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground coriander; 1/4 teaspoon(s) fresh ground black pepper; 3/4 teaspoon(s) salt; 3/4 cup(s) crystallized ginger, chopped; 1 cup(s) dark brown sugar, packed; 1/2 cup(s) unsalted butter, room temperature (1stick); 1/4 cup(s) vegetable shortening, room temperature; 1 - large egg; 1/4 cup(s) honey; 1 teaspoon(s) rose water or to taste; 3/4 cup(s) turbinado sugar, for rolling (raw sugar)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Oh My Gosh, these must be the ultimate spice cookies. I have used orange water as well as the rose water and both make delicious cookies. They have a nice little thin crisp crust with a soft, tender and scrumptious interior. Not at all difficult to make and they perfume the house with a wonderful spice aroma while baking. This is a keeper that you'll enjoy over and over.

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yield serving(s)

prep time 20 Min

cook time 15 Min

method Bake

Ingredients For spice cookies with ginger, cardamom and rose water

2 c

all-purpose flour
2 1/4 tsp

ground ginger
2 tsp

baking soda
3/4 tsp

ground cardamom
3/4 tsp

ground cinnamon
1/2 tsp

ground coriander
1/4 tsp

fresh ground black pepper
3/4 tsp

salt
3/4 c

crystallized ginger, chopped
1 c

dark brown sugar, packed
1/2 c

unsalted butter, room temperature (1stick)
1/4 c

vegetable shortening, room temperature
1

large egg
1/4 c

honey
1 tsp

rose water or to taste
3/4 c

turbinado sugar, for rolling (raw sugar)

How To Make spice cookies with ginger, cardamom and rose water

1
Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended. Mix in the crystallized ginger and set aside momentarily.

2
In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air). Add the egg, honey and rosewater and beat until blended.
3
Stir in the flour mixture with a wooden spoon, mixing until just until blended. Cover and refrigerate 1 hour.
4
Preheat oven to 350 degrees F.
5
Lightly spray 2 cookie sheets with nonstick cooking spray.
6
Place the turbinado sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 to 3 inches apart.
7
Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes. Cool on sheets 1 minute.
8
Carefully transfer cookies to wire racks; cool completely.
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